Clear soup with lentils and cavolo nero · Italy
A clear broth with drained cooked lentils, cavolo nero and a Italy-inspired flavour base.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the cavolo nero and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the cavolo nero and cook for a few minutes.
Add the stock and simmer until the vegetable is tender.
Rinse and drain the drained cooked lentils, then heat until piping hot throughout.
Add the cooked main ingredient to the soup and briefly reheat. Stir in the extra virgin olive oil, dried oregano, fresh basil and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.